Salad with green beans and canned fish

Rinse the green beans (200 g). Pat dry.

For a more keto-friendly option, reduce the amount of beans or replace part of them with zucchini.

Heat a pan. Add olive oil (5 g) and minced garlic (3 g). Sauté the beans over high heat for 3–5 minutes, stirring constantly. Let cool.

Break the canned iwashi (150 g) into pieces, removing large bones if necessary.

Slice the bell pepper (40 g) into strips. Cut the red onion (30 g) into thin feathers. Cut the flesh of the avocado (50 g) into wedges. Prepare the olives (100 g), removing pits if necessary.

Combine the beans, fish, and olives in a bowl. Add the pepper, onion, and avocado. Gently mix. Add lemon juice (15 g), salt (3 g), and black pepper (2 g). Add dill (15 g) and mix lightly.

Serve the salad on a plate.